| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Observed one employee eat melon out of a container. EHS educated employee not to eat in the kitchen. PIC had employee voluntarily discard container. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee bare hand RTE melon. CDI- PIC voluntarily discarded the melon. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed lettuce (50), spinach (57), feta (50), sliced tomatoes (51), cooked corn (47), ham (47), and cheese (47). CDI- PIC voluntarily discarded lettuce, spinach, feta, and sliced tomatoes. Employee was able to reduce the amount of cooked corn, ham, and cheese into a low boy to quickly cool.
NOTE: In 2019 all TCS foods must be held at 41F or a violation of this rule will occur. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken wings not dated. Also observed blanched fries dated improperly. CDI- Employee voluntarily discarded all items. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed no time written for blanched fries at 50F. CDI- PIC voluntarily discarded the items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes at 51F in a large container and covered. Also observed beans at 80F in the flip top. Employee just placed them from a can into the flip top. CDI- Employee reduced all items into smaller pans and placed them in the walk in uncovered. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed dust build up on walk in fan covers and shelving. Also observed grease build up on the cookline equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed cracked and detached floor tiles near back door and dish pit area. Also observed FRP wall damage near ice machine and 3 comp sink. REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ac/heat vents and ceiling tiles with dust build up. Some ceiling tiles and walls have food debris build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unprotected light near back prep area. |